Behold the mighty Jambalaya. Of all the ricey-comforty-eaty foods I think this is king. Better than kedgeree… risotto… paella even??? Just look at it:


Now I don’t really know the exact traditional roots of this dish or what is ‘supposed’ to be in it. But my one had chicken and chorizo. And lots of veg. And rice (see recipe below). Prawns would have been great too but I didn’t have any… so they didn’t go in… I’ve made this dish plenty of times from various recipes so now everytime I make it I just cobble various ingredients together in the hope it vaguely resembles a jambalya. I love that ingredients can be varied in this dish but it always tastes immense. It’s up to you which meat/fish/veg you put in. This is what I did:

Ingredients (no exact measurements. Rough guessing is perfect for this recipe)

  • Brown rice (controversial for this kind of thing. What can I say? I’m healthy like that. Sometimes)
  • Chicken stock
  • Boneless, skinless chicken thighs – cut into chunks
  • Chorizo sausage – sliced
  • Onions – diced
  • Garlic crushed
  • Peppers- diced
  • Courgette- diced
  • Tin of chopped toms
  • Paprika
  • Cayenne pepper
  • Dried oregano
  • Dried thyme
  • Pinch of sugar
  • Parsley – chopped
  • Limes
  • Spring onions – chopped
  • Tabasco


  • Brown rice takes about 40 minutes so I cooked it for about half an hour in some chicken stock.
  • Whilst the rice is cooking prepare the rest of the ingredients. Season the chicken with paprika and salt and pepper.
  • Fry the chorizo. When it’s cooked and has released lots of it’s flavoursome oil take the meat out the pan but leave in the oil. Now fry the chicken in said oil for about 5 mins. Then throw in the onion, then garlic.
  • Add the herbs and spices and cook for 1 minute
  • Pour in the chopped tomatoes, add the pinch of sugar (this takes away the bitterness of toms). Throw the chorizo back in. Add the veg (minus the spring onions). Let it simmer away for a few minutes.
  • Hopefully the rice will be nearly done by now so drain it and add to the tomato pan. Add some more stock and leave to simmer for 10 minutes or until the rice is cooked. Be careful with the stock, add a small amount at a time as you won’t want it to be too liquidy when its all cooked.
  • Once cooked take off the heat and add the parsley and spring onions. Leave for about 5 mins for two reasons. 1) it’s so hot even these strange ‘asbestos mouth’ people will struggle and 2) it’ll get all nice and gloopy
  • Serve with a wedge of lime and tabasco sauce. Enjoy!

Sasa x


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